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Slow Cooker Series: Carrot Cake

Did you know you can make desserts in your slow cooker? I tried this carrot cake recipe and loved it. Give it a try. If you don’t have a slow cooker you good use the recipe and just cook it in your oven, I believe it would be just as delicious.

Carrot Cake (Recipe from book ‘Slow Cooker’ By Parragon Books


  • 125g plain flour
  • 1 tsp bicarb soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • Pinch of ground nutmeg
  • 2 large eggs
  • 100g granulated sugar
  • 55g soft light brown sugar
  • 4 tbsp vegetable oil, plus extra greasing
  • 150ml buttermilk
  • 1 tsp vanilla extract
  • 450g carrots, grated
  • 60g desiccated coconut
  • 35g sultanas (optional)
  • cream to serve


  • Grease the inside of the slow cooker with oil.
  • Put the flour, bicarb soda, salt, cinnamon and nutmeg into a small bowl and mix to combine. Put the eggs, granulated sugar and brown sugar into a medium sized bowl and whisk together until well combined. Add the oil, buttermilk and vanilla extract and stir to combine. Add the egg mixture to the flour mixture and mix well. Fold in the carrots and coconut, and the sultanas, if using.
  • Pour the mixture into the prepared slow cooker. Place several sheets of kitchen paper on top of the slow cooker, then put the lid on top to secure the kitchen paper in place above the cake mixture. Cook on low for 2 hours, until a skewer inserted into the centre of the cake comes out clean.
  • Leaving the cake in the ceramic insert, remove it from the slow cooker and transfer to a wire rack to cool for at least 30 minutes. Cut the cake into wedges to serve, serve warm or room temperature with cream if you like.




Slow Cooker Series: Massaman beef curry

I am still really enjoying my slow cooker and I am slowly building recipes, today’s recipe was found at the Taste website, the link is below. It was very easy to prepare and very tasty. Massaman curry is mild so great for kids. Highly recommended.

  • 1 tablespoon peanut oil
  • 750g beef chuck steak, trimmed, cut into 3cm cubes
  • 1 medium brown onion, halved, thinly sliced
  • 1/4 cup Thai massaman curry paste
  • 2 garlic cloves, crushed
  • 6 cardamom pods, bruised
  • 1 cinnamon stick
  • 2 kaffir lime leaves, vein removed, chopped
  • 270ml can coconut milk
  • 500g desiree potatoes, peeled, cut into 3cm pieces
  • 2 large carrots, peeled, thickly sliced
  • 1/4 cup fish sauce
  • 1 tablespoon palm sugar
  • 1 tablespoon lime juice
  • Steamed rice, chopped dry roasted
  • Peanuts and coriander leaves, to serve

Heat half the oil in a large frying pan over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to the bowl of a 5-litre slow-cooker.

Heat remaining oil in pan. Add onion. Cook, stirring, for 5 minutes or until softened. Add paste and garlic. Cook for 1 minute or until fragrant. Transfer to slow cooker. Add cardamom, cinnamon, lime leaves, coconut milk, potato, carrot, fish sauce and sugar. Cover with lid. Turn slow-cooker on to low.

Cook for 8 hours or until beef is tender.Discard cardamom pods and cinnamon. Add lime juice. Serve with rice and sprinkle with peanuts and coriander.




Slow Cooker Series: Shredded Beef with Tzatziki sauce

I was looking through my slow cooker cook book and found this beef recipe which made my stomach grumble. This was really quick to prep up, and once it was in the slow cooker I could enjoy the rest of my day with the kids. After coming back into the house from a trip to the park the house smelt amazing, I couldn’t wait to eat it. Thankfully we were not disappointed, the beef was so tender and the sauce was delicious. Leroy gobbled it down and he also enjoyed using the sauce over his beef.

Shredded Beef with Tzatziki sauce (Recipe from book ‘Slow Cooker’ By Parragon Books


  • 3 tbsp natural yoghurt
  • 1 tbsp lemon juice
  • 2 garlic cloves, finely chopped
  • 1 tsp dried oregano
  • salt & pepper
  • 700g chuck steak, diced


  • 1 cucumber, peeled, deseeded and coarsely grated
  • 1 tsp salt
  • 225ml natural yoghurt
  • 3 tbsp lemon juice
  • 50g chopped fresh mint leaves

To serve

  • Warmed flatbread, pitta or wraps (your choice)
  • Spinach leaves
  • Cherry tomatoes, chopped in half


Put the yoghurt, lemon juice, garlic, oregano, salt & pepper into the slow cooker and stir to mix well. Add the beef and turn to coat. Cover and cook on high for about 5 hours or on low for 9 hours, until beef is tender. Shred the beef and mix it with the cooking juices.

To make the sauce, place cucumber on a double layer of kitchen paper and sprinkle with 1/2 teaspoon of salt. Set aside. Put the yoghurt, the remaining salt, lemon juice and mint into a bowl and stir to combine. Wrap the cucumber in the kitchen paper and squeeze out the excess juice over the sink. Mix the cucumber into the yoghurt mixture.

Serve the shredded beef on warmed bread, drizzled with the sauce and topped with tomato and spinach. Enjoy.




Slow Cooker Series: Chicken with sun-dried tomatoes

Here is a yummy chicken dish I have adapted from a few different recipes. This recipe cooks the chicken very tender and once ready the chicken just falls apart and tastes delicious. You could add more vegetables and use less chicken if you prefer. It’s a tasty recipe for kids as the tender chicken is easy for them to chew.


  • 900g skinless chicken breast, bone-in thighs or drumsticks (your choice)
  • 1 onion, diced
  • 30g plain flour
  • 3 garlic cloves, crushed
  • 125ml red wine
  • 100ml of vegetable or chicken stock
  • 800g canned chopped tomatoes
  • 80g sun-dried tomatoes
  • 2 tbsp sun-dried tomato paste
  • 1 tbsp ground paprika
  • Salt & Pepper
  • 2 tbsp Olive oil
  • cooked pasta to serve


  • Season chicken with salt & pepper and then place in bag with flour, shake well to coat chicken. Heat oil in fry pan and cook chicken over medium heat in batches for 4 minutes on each side until browned. Transfer chicken into slow cooker.
  • Add some more oil and cook onion, garlic, paste & paprika for 5 minutes until softened. Add wine and stock and bring to boil. Cook, stirring up any sediment from the base of the pan, stir for 2 minutes. Add the tomatoes and sun-dried tomatoes, season and stir for 2 minute.
  • Add the mixture to the slow cooker over the chicken, combine carefully. Cover and cook on high for 4 hours. Serve with pasta.



Slow Cooker Series: Beef Stroganoff

This is a very quick and easy slow cooker meal, great for the colder days. It only needs approximately 10 minutes prep time and then 5 hours later dinner is ready. Recipe serves 6 people and is suitable for freezing.


  • 2 onions sliced
  • 500g mushrooms, sliced
  • 1kg blade steak, cut into strips
  • 3 garlic cloves, crushed
  • 1 cup tomato puree
  • 3/4 cup of sour cream
  • 1 tub of tomato paste
  • 3 tablespoons of paprika
  • 1 tablespoon of english mustard
  • 220ml Beef stock
  • Salt & Pepper


Place all ingredients into the slow cooker except for the mushrooms and sour cream, mix well to combine all ingredients. Cook on high for 5 hours. 1 hour before serving add mushrooms and combine well. Approx 15 minutes before serving add sour cream. Serve with pasta or rice.

I shredded up the beef for my son so he could eat it easily with a spoon. He loves slow cooked beef, it’s an easy way to get him to eat beef other than just mince. Enjoy.


Slow Cooker Series: Moroccan Spiced Beef Stew

I tried a beef slow cooker recipe tonight, and thankfully it was another winner. Delicious in fact!

My son was especially excited once he knew there were apricots in the dish. This dish has a lovely subtle sweetness that both you and the kids can enjoy.

Moroccan Spiced Beef Stew (Recipe from book ‘Slow Cooker’ By Parragon Books


  • 2 tbsp vegetable oil
  • 1 onion, diced
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 225 ml red wine
  • 700g chuck steak, cut into 5cm pieces
  • 130g dried apricots, diced
  • 2 tbsp honey
  • 125ml water
  • Chopped fresh coriander to garnish
  • cooked couscous, to serve

I also added 2 diced carrots and 2 diced celery sticks. Just so I could get more veggies into the dish as my son enjoys them.


  • Heat the oil in a large fry pan, add the onion (and carrots/ celery if including) and cook, stirring for 5 minutes. Add the salt & pepper, cinnamon, ginger and cumin, cook, stirring for 1 minute.
  • Add the wine and bring to boil, cook for 1 minute. Transfer mixture to the slow cooker.
  • Add the beef, apricots, honey and water, stir to mix. Cover and cook on high for 6 hours or on low for 9 hours, until the mean is very tender.
  • Serve hot with couscous, garnished coriander.



Slow Cooker Series: Chicken & Apple Pot

Recently I was given a slow cooker, I am very excited about this as I have wanted one for a while now. I have begun testing all the slow cooker recipes I have been collecting the past year, so many to choose from. I hope you enjoy the slow cooker series. Yum!

Chicken & Apple Pot

(Recipe from book ‘Slow Cooker’ By Parragon Books


  • 1 tbsp olive oil
  • 4 chicken portions, about 175g each
  • 1 onion, chopped
  • 2 celery sticks, roughly chopped
  • 1 1/2 tbsp plain flour
  • 300ml clear apple juice
  • 150ml chicken stock
  • 1 cooking apple, cored and cut in quarters
  • 2 bay leaves
  • 1-2 tsp clear honey
  • 1 yellow pepper, deseededĀ and cut into chunks ( i used red as yellow wasnt available)
  • Salt & Pepper

To garnish

  • 1 large or 2 medium eating apples, cored and sliced
  • 1 tbsp melted butter
  • 2 tbsp demerara sugar
  • 1 tbsp chopped fresh mint


  • Heat oil in heavy based frying pan. Add the chicken and cook over a medium-high heat, turning frequently, for 10 minutes, until golden brown. Transfer to the slow cooker. Add the onion and celery to the pan and cook over a low heat for 5 minutes, until softened. Sprinkle in the flour and cook for 2 minutes, then remove the pan from heat.
  • Gradually stir in the apple juice and stock, return to heat and bring to boil. Stir in cooking apple, bay leaves and honey, season to taste. Pour the mixture over the chicken in the slow cooker, cover and cook on low for 6 1/2 hours, until the chicken is tender. Stir in the pepper, re-cover and cook on high for 45 minutes.
  • Shortly before serving, preheatĀ the grill. Brush one side of the eating apple slices with half the melted butter and sprinkle with half the sugar. Cook under the preheated grill for 2-3 minutes, until the sugar has caramelized. Turn the slices over the tongs, brush with the remaining butter and sprinkle with the remaining sugar. Grill for a further 2 minutes. Transfer the stew to warmed plates and garnish with the caramelized apple slices and the mint. Serve immediately.

I served with crusty bread as there was plenty of sauce for dipping. The next day I served the left overs with a side of mashed potato which married perfectly. If you want more veggies in this meal, double the quantity of celery and cooking apples. You could also try adding potato wedges to the meal at the same time you add the celery. Give it a try! The family thoroughly enjoyed it, great flavours.


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